John Miller
Penicillin, a group of β-lactam antibiotics, was discovered by Alexander Fleming in 1929. It is a natural product of Penicillium mould with antimicrobial activity. The name 'Penicillin' refers to the scientific name of the mould, derived from the plant genus Penicillium. While several species of the genus Penicillium are known penicillin producers, only two purified compounds are in clinical use: penicillin G and penicillin V.
| Characteristics | Values |
|---|---|
| Mushrooms with penicillin | Penicillium griseofulvum, Penicillium chrysogenum, Penicillium nalgiovense, Penicillium verrucosum, Penicillium rubens, Penicillium moulds |
| Penicillin gene cluster | Found in Penicillium griseofulvum and Penicillium verrucosum |
| Penicillin biosynthetic genes | Found in P. verrucosum |
| Penicillin compounds | Penicillin O, penicillin U1, penicillin U6, penicillin A, penicillin F, penicillin G, penicillin V |
| Penicillin G use | Treatment of septicaemia, empyema, pneumonia, pericarditis, endocarditis, meningitis, anthrax, actinomycosis, cervicofacial disease, thoracic and abdominal disease, clostridial infections, botulism, gas gangrene, tetanus, diphtheria, erysipelothrix endocarditis, fusospirochetosis, Listeria infections, meningitis, endocarditis, Pasteurella infections, bacteraemia, meningitis, Haverhill fever, rat-bite fever, disseminated gonococcal infections, meningococcal meningitis, septicaemia, syphilis |
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What You'll Learn
- Penicillium moulds, including P. chrysogenum and P. rubens, are the principal sources of penicillin
- Penicillin was discovered by Alexander Fleming in 1929, who named it after the scientific name of the mould
- Penicillin G and penicillin V are the only two purified compounds in clinical use
- Penicillium griseofulvum and Penicillium verrucosum are two species that produce penicillin
- Penicillin is a β-lactam antibiotic
Penicillium moulds, including P. chrysogenum and P. rubens, are the principal sources of penicillin
P. chrysogenum is a commonly occurring mould in indoor environments and foods. It has gained much attention for its use in the production of the antibiotic penicillin. The principal genes responsible for producing penicillin, pcbAB, pcbC, and penDE, are closely linked, forming a cluster on chromosome I. Some high-producing Penicillium chrysogenum strains used for the industrial production of penicillin contain multiple tandem copies of the penicillin gene cluster.
P. rubens is a species of fungus in the genus Penicillium and was the first species known to produce the antibiotic penicillin. It was first described by Philibert Melchior Joseph Ehi Biourge in 1923. For the discovery of penicillin from this species, Alexander Fleming shared the Nobel Prize in Physiology or Medicine in 1945. The original penicillin-producing type has been variously identified as Penicillium rubrum, P. notatum, and P. chrysogenum, among others. However, genomic comparison and phylogenetic analysis in 2011 resolved that it is P. rubens. It is the best source of penicillins and produces benzylpenicillin (G), phenoxymethylpenicillin (V), and octanoylpenicillin (K).
Other species of Penicillium moulds that produce penicillin include P. griseofulvum and P. verrucosum. These species have been found to possess a complete penicillin gene cluster, which is responsible for the synthesis of penicillin.
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Penicillin was discovered by Alexander Fleming in 1929, who named it after the scientific name of the mould
Scottish physician and microbiologist Sir Alexander Fleming is credited with discovering penicillin, the world's first antibiotic substance, in 1928. Fleming published his findings in the British Journal of Experimental Pathology in 1929, and it was here that he named the substance penicillin. The name was derived from the scientific name of the mould, Penicillium notatum, a rare strain that Fleming identified.
Fleming's discovery was made almost by accident. Returning from a holiday, he noticed something unusual in one of his petri dishes. The dish was dotted with colonies of Staphylococcus bacteria, except for one area where a blob of mould was growing. The zone around the mould was clear, as if the mould had released something that inhibited bacterial growth. Fleming found that this "mould juice" was capable of killing a wide range of harmful bacteria, including streptococcus, meningococcus, and the diphtheria bacillus.
Fleming grew the mould in a pure culture and discovered that the culture broth contained an antibacterial substance. He investigated its effects on various organisms, finding that it affected bacteria such as staphylococci and many other Gram-positive pathogens responsible for diseases like scarlet fever, pneumonia, meningitis, and diphtheria. Fleming named this substance penicillin, derived from the scientific name of the mould, on March 7, 1929.
The discovery of penicillin marked a significant milestone in medicine, ushering in the era of antibiotics. However, it faced challenges in its early years. Fleming struggled with producing penicillin in large amounts and faced difficulties in isolating the main compound. Despite these hurdles, others, including Florey and Chain, continued to build on Fleming's work, eventually transforming penicillin into a practical drug. The large-scale production of penicillin during World War II, driven by American pharmaceutical companies, further solidified its importance in therapeutic medicine.
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Penicillin G and penicillin V are the only two purified compounds in clinical use
Penicillin, a natural product of Penicillium mould, was discovered by Alexander Fleming in 1929. It was found to possess antimicrobial activity, particularly against bacterial infections caused by staphylococci and streptococci. Since then, various natural penicillins have been discovered, and while many have been found to exhibit antibacterial properties, only two purified compounds are currently in clinical use: penicillin G and penicillin V.
Penicillin G, also known as benzylpenicillin, is the principal component produced by the commercial strain of Penicillium chrysogenum when cultured using corn steep liquor as the medium. It can be administered through intramuscular or intravenous routes and is licensed for use in treating a wide range of bacterial infections, including septicaemia, pneumonia, meningitis, anthrax, tetanus, and syphilis.
On the other hand, penicillin V, or phenoxymethylpenicillin, is the main penicillin produced by the Penicillium mould when phenoxyethanol or phenoxyacetic acid is added to the culture medium. This form of penicillin is designed for oral administration. Both penicillin G and penicillin V are widely used today for various bacterial infections, despite the development of resistance in some bacteria due to extensive use.
While other minor active components of Penicillium, such as penicillin O, U1, and U6, have been identified, they are not in clinical use as antibiotics. Additionally, some strains of Penicillium, such as Penicillium griseofulvum and Penicillium verrucosum, are known to produce penicillin, but their role in clinical practice is currently limited.
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Penicillium griseofulvum and Penicillium verrucosum are two species that produce penicillin
The Penicillium genus is a diverse group of ascomycetous fungi, with over 300 species. Some members of this genus produce penicillin, a molecule with antibiotic properties that kills or inhibits the growth of certain bacteria. Penicillium griseofulvum and Penicillium verrucosum are two such species that produce penicillin.
Penicillium griseofulvum was discovered to be a new penicillin producer, with a penicillin gene cluster similar to that of Penicillium chrysogenum, another known penicillin producer. Antibacterial activity detected in several P. griseofulvum strains indicated penicillin production, which was confirmed by HPLC analysis. This species is also known to produce other important compounds, including the antifungal agent griseofulvin.
Penicillium verrucosum is a unique case among the studied fungi. Unlike other strains that do not produce penicillin, P. verrucosum contains the pcbAB gene, which is part of the penicillin biosynthesis gene cluster. This suggests that this fungus may have had the ability to produce penicillin in the past. P. verrucosum is known to produce patulin and penicillic acid, both of which exhibit antibacterial activity.
These two species, P. griseofulvum and P. verrucosum, are important contributors to our understanding of penicillin production and the evolution of the penicillin gene cluster within the Penicillium genus. Their ability to produce penicillin or possess the genes for its synthesis highlights their potential role in the development of antibiotics and their impact on food products and the natural environment.
It is worth noting that while penicillin-producing fungi have significant benefits, the presence of penicillin in food can lead to allergic reactions and the development of penicillin resistance in human-pathogenic bacteria. Therefore, the use and presence of these fungi in food products must be carefully managed to balance their benefits and potential risks.
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Penicillin is a β-lactam antibiotic
The discovery of penicillin by Alexander Fleming in the 1920s marked a significant advancement in the fight against bacterial infections. Since then, thousands of new penicillin derivatives and related β-lactam classes have been discovered, including cephalosporins, cephamycins, monobactams, and carbapenems. Each new class of β-lactam antibiotics is developed to either increase its spectrum of activity or address specific resistance mechanisms that emerge in the targeted bacterial populations.
Resistance to β-lactam antibiotics is a growing phenomenon and a pressing public health challenge. It occurs primarily due to bacteria-produced β-lactamase enzymes that hydrolyze the β-lactam ring, rendering the antibiotic ineffective. To overcome this resistance, researchers are developing novel broad-spectrum β-lactamase inhibitors that can work against various problematic β-lactamases.
It is worth noting that penicillin occurs naturally in certain fungi, particularly those belonging to the genus Penicillium, which grow on cured meat products and cheeses. However, the presence of penicillin in food can lead to allergic reactions and the development of penicillin resistance in human-pathogenic bacteria. Therefore, it is crucial to avoid the presence of penicillin in food products.
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Frequently asked questions
Penicillin is a natural product of Penicillium mould with antimicrobial activity. Penicillium moulds are commonly found on cured meat products and many kinds of cheese.
The most common moulds that produce penicillin are P. chrysogenum and P. rubens. Other moulds that produce penicillin include P. griseofulvum, P. nalgiovense, and P. verrucosum.
Penicillins are a group of β-lactam antibiotics that are effective against many bacterial infections caused by staphylococci and streptococci. Penicillin G and penicillin V are the only two purified compounds in clinical use. Penicillin G is licensed to treat infections such as pneumonia, meningitis, and tetanus.
Having a mould allergy does not mean you will develop a penicillin allergy. However, a history of allergies may increase the risk of developing other allergies. About 10% of the population claims to have a penicillin allergy.
